1 oz. butter
2 carrots, diced
8 pearl onions, skinned
4 oz. button mushrooms
1 oz. wholemeal flour
3/4 pt. fresh milk, plus extra to glaze
1 lb. boneless, cooked chicken, cut into strips
6 oz. broccoli, blanched
Grated rind of 1/2 lemon
2 tbsp. whipping cream
Salt and pepper
8 oz. frozen puff pastry, thawed

Melt butter in a large saucepan and lightly fry carrots, onions and mushrooms for 8 minutes, stirring occasionally. Stir in the flour and cook for 1 to 2 minutes. Gradually add the milk, stirring continuously until the sauce thickens, boils and is smooth. Simmer for 3 to 4 minutes.

Add chicken, broccoli, lemon rind and cream to the sauce and pour into a 2 pint pie dish.

Roll out pastry on a lightly floured surface large enough to fit the dish. Cover the pie with the pastry and moisten the edges so the pastry is well sealed. Use any pastry trimmings to decorate (pastry leaves are most appropriate for savory pies). Brush with milk to glaze. Bake at 400 degrees for 25 minutes, until pastry is golden brown. Serve at once.